Recipe Oven Slow Cooked Porterhouse Food

CAST-IRON SKILLET PORTERHOUSE STEAK

Steps:

• Let the steak rest at room temperature for 30 minutes.
• Preheat the broiler. Heat a cast-iron skillet over medium-high heat until very hot.
• Season the steak heavily with salt and pepper on all sides. Add the oil to the skillet, then place the steak in the skillet and do not move it. Cook until a nice sear forms, about 3 minutes. Remove the skillet from the heat, transfer the steak to a cutting board and cut both the filet and sirloin from the bone. Slice the steak against the grain into thick pieces. Put the bone back into the skillet and reassemble the steak around it (it should look like the steak originally did) with the seared side up. Top with pieces of butter. Add a couple cloves of garlic and a few sprigs of thyme or rosemary, if desired.
• Broil to desired doneness, about 4 minutes for medium rare, 5 to 6 minutes for medium. Transfer to a serving plate and pour the pan drippings over the steak.

RECIPE OVEN SLOW COOKED PORTERHOUSE

Steps:

• Pre heat oven to 170 degrees celcius (I use fan forced)Place all ingredients into a large baking dish with a lid, and place into pre heated oven for 1.5 hours, checking after every 30 minutes and adding more liquid if necessary.Serve with roasted veggies, steamed greens or mashed potato

PERFECT PORTERHOUSE STEAK WITH HERB BUTTER

Steps:

• In a small bowl, combine the olive oil, salt, coriander, paprika, black pepper, onion powder, oregano and garlic. Rub the steaks on both sides with the mixture and let sit at room temperature for 30 minutes.
• Prepare a grill for medium-high heat. Grill the steaks until the internal temperature registers 125 degrees F on an instant-read thermometer for medium rare, 8 to 10 minutes per side. Remove the steaks from the grill, top each with 1 to 2 tablespoons of the Herb Butter and let rest for 5 to 10 minutes.
• Cut the meat from each side of the bone and slice across the grain into strips. Arrange around the bone and top with more Herb Butter for serving.
• In a large bowl, blend the butter, chives, parsley, Worcestershire, salt and pepper until completely combined. Use immediately or wrap into a cylinder in plastic wrap and refrigerate for up to a month.

BROILED PORTERHOUSE WITH ROASTED GARLIC AND LEMON

Steps:

• The night before you serve the steaks, season them liberally with salt on both sides and store in the refrigerator overnight. Remove them from the fridge 45 minutes before cooking, to take the chill off.
• Turn the oven to broil.
• Prepare your pan(s). Note: depending on the size of the steaks and the size of your pan, you may need two pans. If using the bacon, place in a large cast-iron pan(s) and cook over medium heat until crispy. Remove from the pan, leaving the melted bacon fat, and set aside for another use. If using the cold bacon fat, add it to a cast-iron pan(s) over medium-high heat and melt.
• Open a window or two because it may get a little smoky. Place the steaks in the pan(s) and place under the broiler for 4 minutes. Flip the steaks carefully and return to the broiler for another 4 minutes.
• At this point your steaks will be about medium rare. Leave them under the broiler a little longer if you prefer them more cooked.
• Spread the Roasted Garlic Schmear over the tops of the steaks. Let rest for 5 minutes, and then slice and serve.
• Combine all the ingredients in a small bowl or a mortar and pestle. Mix to combine.

OVEN-COOKED PORTERHOUSE STEAK

Steps:

• Season steaks on both sides with salt. Leave at room temperature for 45 minutes to brine. Preheat the oven to 350 degrees and preheat a skillet with oil or butter over high heat. Spray cooking spray on a rimmed baking sheet and set aside
• Sprinkle pepper on porterhouse steaks. Sear the steak on each side for 3-5 minutes until a golden-brown crust forms
• Transfer steaks to the baking sheet. Cook on the middle rack in the oven for 10-20 minutes, depending on your desired doneness. Check the thickest part of the meat with a thermometer
• Move the steaks onto a clean plate. Tent them with a piece of aluminum foil and rest for 5-10 minutes

SEARED PORTERHOUSE STEAK

Steps:

• Preheat oven to 425 degrees.
• Heat a large cast-iron or other heavy ovenproof skillet over medium-high heat. Pat steak dry with paper towels. Season steak generously all over with salt and pepper. Add butter to skillet. When melted, place steak in skillet. Cook until well seared, about 4 minutes a side. Transfer skillet to oven. Continue to cook until a thermometer inserted in thickest part of steak reads 120 degrees for medium-rare, 10 to 12 minutes. Transfer steak to rimmed baking sheet fitted with a wire rack. Let rest 10 minutes before slicing. Serve with Compound Butter.